Mediterranean lemon fish

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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2 ½ cups farfalle (bowtie) pasta
cooking spray oil
4 x 150g firm fish fillets such as hoki
1 lemon, juice and zest
1 tablespoon baby capers
12 pitted kalamata olives, halved
1 tablespoon finely chopped fresh parsley
250g green beans, cooked

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Instructions

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1 Cook pasta following packet directions. Drain, reserving a little of the cooking water to moisten pasta, if necessary.

2 Meanwhile, spray a large frying pan with oil. Cook fish over a high heat for 2-3 minutes on each side until almost cooked through.

3 Pour over lemon juice. Simmer for a few minutes to reduce slightly. Add zest, capers and olives and heat through. Serve fish topped with lemon mixture and parsley, with pasta and green beans.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 31 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 3 g

Dietary fibre 3 g

Sodium 230 mg

Calcium 50 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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